No bake pumpkin cheesecake balls are the perfect fall-inspired treat—sweet, creamy, spiced just right, and coated in a delicious layer of crushed cookies or chocolate. I love making them when I want a festive dessert without turning on the oven. They’re rich like cheesecake, easy like truffles, and packed with cozy pumpkin flavor in every bite.

Why You’ll Love This Recipe

I love how quick and mess-free these no bake treats are. I can make the mixture in one bowl, roll it into bite-sized balls, and chill—no baking, no water baths, no fuss. The pumpkin and cream cheese give them that unmistakable cheesecake flavor, while the warm spices and coatings make them extra fun and customizable. Whether I’m serving them at a party, adding them to a dessert board, or just storing some in the fridge for a sweet snack, these are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Pumpkin purée (not pumpkin pie filling)
Powdered sugar
Graham cracker crumbs or crushed cookies (plus extra for coating)
Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
Vanilla extract
Optional: white chocolate or dark chocolate for dipping or drizzling

Directions

I beat the softened cream cheese in a bowl until smooth and creamy.
I add the pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla, and mix until fully combined.
I stir in graham cracker crumbs or cookie crumbs until the mixture thickens and holds its shape.
I chill the mixture in the fridge for 20–30 minutes so it firms up enough to roll.
I scoop and roll the chilled mixture into bite-sized balls, then roll each one in extra crushed graham crackers or dip them in melted chocolate.
I place the finished balls on a parchment-lined tray and chill for another 30 minutes until set.

Servings and timing

This recipe makes about 15–18 balls.

Prep time: 15 minutes
Chill time: 30–60 minutes
Total time: 45–75 minutes

Variations

I dip them in melted white chocolate and top with a dusting of cinnamon sugar.
I coat them in crushed gingersnaps or vanilla wafers instead of graham crackers.
I add a spoonful of almond butter for extra richness.
I stir mini chocolate chips into the mix before rolling.
I roll them in cocoa powder, shredded coconut, or chopped nuts for different finishes.

Storage/Reheating

I store these pumpkin cheesecake balls in an airtight container in the fridge for up to 5 days. They stay firm and delicious straight from the fridge, and I sometimes freeze a batch for later.

To freeze, I place the balls in a single layer on a tray until solid, then transfer them to a freezer bag for up to 1 month. I let them thaw in the fridge before serving—no reheating needed.

FAQs

Can I use canned pumpkin pie filling?

I don’t recommend it—it’s already sweetened and spiced, which can throw off the balance. I always stick with pure pumpkin purée.

Do I have to coat them in anything?

No, I’ve enjoyed them plain too, but the coating helps with texture and adds flavor. Crushed cookies, chocolate, or coconut all work great.

Can I make these dairy-free?

Yes, I use dairy-free cream cheese and make sure my coating (like chocolate or cookies) is also dairy-free.

How do I keep the mixture from being too soft?

If the mixture feels too sticky to roll, I add a little more crushed cookies or chill it longer. The texture should be scoopable but firm.

Are these freezer-friendly?

Absolutely. I freeze them in a single layer and store them in a freezer bag. I just let them thaw slightly in the fridge before serving.

Conclusion

No bake pumpkin cheesecake balls are one of my favorite treats to make when I want something easy, festive, and totally crave-worthy. They’re creamy, spiced, and endlessly customizable, and I don’t even need to turn on the oven. Whether I’m making them ahead for a gathering or sneaking one after dinner, these little bites of pumpkin goodness always hit the spot.